Advanced Gluten Free Cookery

The Advanced Gluten Free Cookery course offers you the chance to master gluten-free puff pastry, choux pastry, bread and other treats with a day of advanced baking at the River Cottage Cookery School.

Led by nutritionist and gluten-free expert Naomi Devlin, the Advanced Gluten Free Cookery Course at River Cottage is the perfect next step for ‘free from’ bakers. You’ll also have the chance to explore the famously picturesque surroundings at River Cottage HQ, and be treated to a seasonal two-course lunch fresh from the River Cottage kitchen.

The one-day cookery course covers a delicious variety of sweet and savoury gluten-free recipes, with a combination of hands-on cookery and educational demonstrations to teach you how to make focaccia, choux pastry, puff pastry, French bread and more. You’ll learn about gluten-free flours and dairy alternatives too, leaving you laden down with treats and inspired to bake up a storm in your own kitchen.

Your day

Arrive at River Cottage

You’ll be met at the top of the hill at 9.30am and transported to River Cottage HQ by tractor and trailer (approx. a 5 minute journey).

Make yourself at home

You will meet your host, Naomi Devlin and start the day with tea, coffee and treats fresh from the kitchen (gluten-free of course).

Practical session one

You’ll kick things off by making light, flaky gluten-free puff pastry in pairs. Watch your streaky dough transform into smooth pastry as you roll and chill it throughout the day.

Demo session

Naomi will demonstrate how to make a beautifully crusty gluten-free baguette for you to taste later.

Practical session two

You'll make a succulent gluten-free focaccia flavoured with fresh herbs and maybe baby figs or grapes if they’re in season. You’ll bake it over lunch and anoint with more olive oil for a moreishly soft crust.

Demo session

Naomi will show you how to make a fluffy genoise sponge with toasted buckwheat and brown butter that she’ll turn into a luscious gateau for tea time later.

Lunch

Food is always the focus at River Cottage, and a two-course lunch of local, seasonal fare will be one of the highlights of your day.

Practical session three

Time to learn the secrets of gluten-free choux pastry - it's simpler than you think! Naomi will explain the process, and you’ll make some choux buns to fill and cover with ganache later.

Throughout the day

Naomi will talk you through the gluten-free flours she uses and explain their different properties, to give you the confidence to adapt recipes and make up your own blends.

Practical session four

With your puff pastry finally rolled, turned and chilled, you’ll make some cheese straws and watch them puff into flaky layers in the oven.

Practical session five

Time to fill your choux buns with whipped cream, top with ganache and sprinkle with decorations - trying not to eat them all before you get home! (dairy free alternatives are provided)

Departure

There will be time to chat to Naomi and your fellow scholars, get your books signed and grab your slice of gateau before being whisked back up the hill by our tractor and trailer (at 5pm), delicious bakes in hand.

Please note there will be a festive twist on our November course date:

You’ll make a fluffy genoise sponge cake that you will turn into a yule log and coat with a delicious ganache; you’ll make focaccia full of the flavours of Christmas, maybe cranberry & walnut or fig, hazelnut & cinnamon; and you’ll master gluten free choux pastry, filled with whipped cream (dairy free alternatives provided) and topped with chocolate and decorations. Naomi will demonstrate gluten free rough puff pastry, beautifully flaky cheese straws and her crusty gluten-free baguette.

Please note: This is a guide to the activities
that will make up your course at River Cottage. This
is by no means set in stone and will depend on
seasonal availability.

On occasion cookery schools will use equipment
that includes induction hobs. It is recommended
that people with pace makers should not work on
these units. If you are concerned or would like
to check whether or not induction hobs will be
used on the course you are interested in, please
call us on 01297 630302.

We would advise that this course is only really
suitable for 12 years of age and upwards. Under 16s
must be accompanied by an adult.
We put these guidelines in place for the
safety, comfort and enjoyment of all our guests.

The ingredients used during the day may include: almond flour, chestnut flour, sorghum flour, teff flour, rice flour, buckwheat, maize flour, millet flour, potato starch, tapioca, psyllium, coconut and chocolate. We’re afraid this course is not suitable for nut allergy sufferers, although we may be able to accommodate nut intolerance. Please let us know at least a week in advance if you are vegetarian or follow a dairy-free, nut-free, or corn-free diet so that we can cater for you. The course is suitable for low FODMAP diets. If you follow a dairy free diet, please specify exactly what you can and cannot have. Puff pastry will be made using cow or goat butter on the day, so that you can learn the technique and then experiment with dairy free options at home. We cannot accommodate vegan, rice free, grain free or egg free diets on this course.

With many of our courses there are often treats and
leftovers to take away with you. In our quest to be more
sustainable we are encouraging guests to bring their own
containers and bags to transport their produce home.
Details of what is required for each course will be
included in booking emails.

Sustainable Restaurant Association

Food and Travel Magazine 2017

Great British Food Awards 2017

Great British Food Awards 2018

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